Prof. Shaowei Liu
ProfessorEast China University of Science and Technology, China
Highest Degree
Ph.D. in Agricultural and Biological Engineering from Pennsylvania State University, USA
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Area of Interest:
Selected Publications
- Huang, C., J. Zhang, S. Liu, X. Tang, Y. Lu and L. Kong, 2015. Physicochemical changes and antioxidant activity prediction model of corn/ginger-based extrudates during a long term storage. Food Sci. Technol. Res., 21: 715-725.
CrossRef | Direct Link | - Liu, X., S. Liu and Y. Lu, 2012. Impact of oleifera powder on nutritional and function properties of wheat flour product. Int. J. Food Eng., Vol. 8, No. 3. 10.1515/1556-3758.2639.
CrossRef | Direct Link | - Zhu, X., L. Zhao, S. Liu, W. Huang and S. Zhao, 2011. Experimental study and modeling NaCl mass transfer during Feta cheese ripening. Int. J. Food Eng., Vol. 7, No. 4. 10.2202/1556-3758.2332.
CrossRef | Direct Link | - Liu, S., S. Alavi and M. Abughoush, 2011. Extruded Moringa leaf-oat flour snacks: Physical, nutritional and sensory properties. Int. J. Food Propert., 14: 854-869.
CrossRef | Direct Link | - Liu, S., V.M. Puri and A. Demirci, 2009. Evaluation of Listeria innocua as a suitable indicator for replacing Listeria monocytogenes during ripening of Camembert cheese. Int. J. Food Sci. Technol., 44: 29-35.
CrossRef | Direct Link | - Gajula, H., S. Liu, S. Alavi, T. Herald, R. Madl, S.R Bean and M. Tilley, 2009. Pre-cooked fiber-enriched wheat flour obtained by extrusion: Rheological and functional properties. Int. J. Food Prot., 12: 27-44.
CrossRef | Direct Link | - Liu, S. and V.M. Puri, 2008. pH spatial distribution model during ripening of Camembert cheese. LWT-Food Sci. Technol., 41: 1528-1534.
CrossRef | Direct Link | - Liu, S. and V.M. Puri, 2008. Dynamic growth models for L. monocytogenes during ripening in Camembert cheese. LWT-Food Sci. Technol., 41: 511-520.
CrossRef | Direct Link | - Liu, S., V.M. Puri and A. Demirci, 2007. Spatial distribution of population of Listeria monocytogenes during manufacturing and ripening of Camembert cheese. J. Food Saf., 27: 43-55.
CrossRef | Direct Link | - Liu, S. and V.M. Puri, 2007. Spatial moisture content distribution during ripening of Camembert cheese. Trans. ASABE, 50: 567-571.
CrossRef | Direct Link | - Liu, S. and V.M. Puri, 2007. IDG-FEM models for survival and growth of L. monocytogenes in Camembert cheese. Int. J. Food Eng., Vol. 3, No. 2. 10.2202/1556-3758.1082.
CrossRef | Direct Link | - Liu, S. and V.M. Puri, 2007. Finite element modeling for spatial moisture content distribution during ripening of Camembert cheese. Int. J. Food Eng., Vol. 3, No. 2. 10.2202/1556-3758.1218.
CrossRef | Direct Link | - Liu, S. and V.M. Puri, 2005. Measurement of pH during ripening of Camembert cheese. Trans. ASABE, 48: 279-285.